Over medium heat, in a large skillet, add the olive oil and ground pork or chicken. Break apart the meat with a spatula or a meat chopper. Cook for 6 to 8 minutes or until meat is cooked through.

Add garlic, ginger, carrot scallions and cabbage. Cook for 3 to 4 minutes or until the cabbage is soft. Stir continuously. Season the filling with soy sauce and rice wine vinegar and remove from heat.

Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.

Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls.

Place the egg rolls into the air fryer without them touching each other. Spray them lightly with oil.

Set the air fryer to 350°F for 6 minutes. Flip the egg rolls, spray with oil, and cook for another 5 minutes.